Chicken Cordon Bleu with Sherry Mushroom Cream Sauce

Chicken Cordon Bleu with Sherry Mushroom Cream Sauce

4 boneless chicken breasts, flattened thin

4 slices Swiss cheese

4 slices deli Virginia Ham

1 cup sliced mushrooms

1/2 teaspoon garlic salt

3 tablespoon butter

2 tablespoon flour

1/4 cup sherry

2 cups half and half

Preheat oven to 350 degrees. Place a slice of ham and Swiss on each flat chicken breast and roll up. Place seam side down in a 9x13 baking pan. Sprinkle with salt and pepper.

To make the sauce: Sautee the mushrooms in butter till they are golden brown. Sprinkle the flour on the mushroom and stir to coat. Pour in the sherry and stir constantly. Slowly stir in the half and half till the sauce is thick. Pour the sauce over the chicken breasts and cook in the oven for 30 minutes